If you’ve been wanting to try your hand at Dutch oven camp meals but are a little intimidated (or even if you’ve been making campfire meals for a while), this is a great, low-fuss recipe. Even better, you can make it with low-carb tortillas and still get your pizza “fix” in a healthier way.
We recently made this dish at camp, the same night that we won permits to hike the Wave (watch that video on YouTube here: Hiking the Wave). Not only was it our lucky dish that evening, but it was delicious as well. The tortillas take on a soft, but slightly chewy texture, and the filling tasted like we were eating at an old-fashioned pizza parlor. We’ll definitely be making this one again and again.
What You’ll Need to Cook Over a Campfire
For this recipe, you’ll need a few things to cook over a campfire.
Dutch oven: We used our Lodge 5-quart/10-inch Dutch oven, but you could also use the 2-quart/8-inch or something else similar. I probably wouldn’t use anything bigger than a 10-inch, unless you had really big tortillas. You don’t want too much room between the edge of the tortilla and the side of the Dutch oven, or the filling might fall out.
Long tongs: We’ve been using these 22″ tongs for over a decade and are our dedicated tongs for tending the fire. They are the workhorse for everything from moving logs to placing coals to removing the lid from the Dutch oven. We cannot recommend these enough.
Fire gloves: Protecting your hands from the hot flames of a campfire is so important when you are working with a Dutch oven. These fire gloves are something that we never leave at home. They are the safest way to work close to a fire without getting burned.
Dutch oven lid lifter: Trying to get the lid off of a Dutch oven without getting coals in the dish can be tricky. Especially when you are trying to do that with a stick. We’ve found this inexpensive little lid lifter is a great way to get the lid off and keep the ash out of your food.
What to Put in Your Layered Pizza
The best part about this recipe is you can be as creative as you’d like! We filled our pizza with sauce, cheese, Italian sausage, bell peppers, and onions, but you could add whatever suits your heart’s desire. If you like Hawaiian pizza, add some pineapple and Canadian bacon. Classic pepperoni more your thing? Keep it simple. Vegetarian? Add some dollops of ricotta, mushrooms, and thyme. You get the idea. Make this yours and enjoy!
Easy Dutch Oven Layered Pizza (Low-Carb Option)
Serves: 2
Time from start to table: 45 minutes
Ingredients:
- 5 flour tortillas, soft taco size (we use the Mission Carb-Balance brand)
- 3 mild Italian sausage links, casings removed (or you can use hot)
- 1/2 yellow onion, diced
- 1/2 green bell pepper, diced
- cup pizza sauce
- 1 1/2 cup shredded mozzarella cheese
- Basil and parmesan for topping
Directions:
- Heat your Dutch oven over the campfire. We like to do this off to the side, ensuring coals are underneath, but we can work with the Dutch oven without getting burned.
- MRemove the casings from the sausage and add to the pot. Crumble with a wooden spoon.
- Once the sausage is cooked, add the onion and bell pepper. Stir to combine and cook till softened.
- Transfer the sausage, bell pepper, and onion mixture to a bowl and set aside.
- Wipe the pot with a paper towel to remove excess grease from the sausage. Note: To assemble the pizza, we like to move the Dutch oven off the fire completely, so we can work with it while not being too close to the fire, and then put it back on when ready.
- Place three tortillas in the bottom, spreading them out to cover as much of the bottom as you can.
- Add 1/3 cup of pizza sauce and spread it over the tortillas. Add 1/2 of the sausage mixture, and then 1/2 cup of the cheese. Spread evenly.
- Top with one tortilla and then repeat with a layer of sauce, sausage, and cheese.
- Top with the last tortilla, then top with the remaining sauce and 1/2 cup of cheese./li>
- Cover the Dutch oven with the lid and move it back into the campfire. At this point, you don’t want too many coals under the pot, or the bottom might burn. You mainly want the coals around the sides and on top of the lid.
- Cook for 20 minutes or until the cheese is nice and melted on top.
- Top with basil, parmesan, or whatever else you’d like. Enjoy!
Let me know if you make a layered pizza and get creative with the variations. I’d love to hear what you dream up!
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